Description
A flavorful and easy Garlic Herb Chicken recipe that combines succulent chicken breasts with a tangy herb sauce, perfect for family gatherings or casual dinners.
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
- 1 cup chicken broth
- 2 pounds russet potatoes
- ½ cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
Instructions
- Pat the chicken breasts dry and season them liberally with salt and pepper on both sides.
- Mix the minced garlic, chopped parsley, and thyme leaves in a small bowl. Rub this herb mixture all over the chicken breasts.
- Allow the chicken to rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the skillet.
- Sear the chicken without moving them for 5-6 minutes until a deep golden-brown crust forms.
- Flip the chicken and cook for another 5-6 minutes.
- Add butter to the skillet and baste the chicken with the melted butter and pan juices.
- Transfer the chicken to a plate and tent with foil when the internal temperature reaches 165°F.
- Add brown sugar and balsamic vinegar to the skillet, stirring until the sugar dissolves and caramelizes, about 2 minutes.
- Pour in the chicken broth, scraping up any browned bits, and bring to a simmer. Cook for 5-7 minutes until the sauce reduces by half.
- Peel and cut the russet potatoes into chunks, cover with cold salted water, and boil until fork-tender, about 15-20 minutes. Drain.
- Add butter and heavy cream to the potatoes, mash until smooth, and season with salt and pepper.
- Serve by placing mashed potatoes on plates, topping with chicken, and drizzling with the sauce.
Notes
Use fresh herbs for best flavor. Let chicken rest after cooking to retain juices.
